In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.

Prepare the dumplings: Into food processor add the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and pulse until the mixture looks like wet sand. Mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.

In a 10-inch cast iron skillet over medium-low heat, melt the remaining 2 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling

Wednesday, July 28, 2010

This past Sunday, while my brother, sister in law and their two labs were visiting, we went on a picnic to yet another small island on the lake. It was quiet and lovely and we spent a couple of hours swimming and having lunch. On the way back, we decided to stop and show my brother Cocktail Cove...bad move.

Cocktail Cove is one of those places where young people and, unfortunately, some old ones, gather to swim, drink and have fun. Typically, it can get rowdy, loud and, sometimes, out of control. All in all, from what I hear, it is harmless but it is definitely not my cup of tea by any stretch of the imagination. It used to be on a pretty cove but now it has moved elsewhere to what I think is a honky tonk part of the lake with water slides and the like and it's just plain tacky. When our friends suggested we swing by to show my brother, I agreed, only to regret it immediately on arrival. To boot, we couldn't let the dogs out to swim and you know who went ballistic.

Cocktail Cove is only for the young at heart, and those who have very nice bodies!

Sunday, July 25, 2010

This lush dessert of cream, mascarpone cheese, chocolate, and espresso echoes the flavors of tiramisu. On sultry summer nights you can leave the oven off and serve a cool treat that’s elegant enough for grown-ups and fun enough for kids.

With the weather we've had this weekend in most of the East Coast, I think it's time to give this a go!

Serves12

Active time: 30 min
Start to finish: 9 1/2 hr (includes chilling)

Ingredients

3 cups chilled heavy cream

1/2 cup plus 1 tablespoon sugar

1 cup mascarpone cheese (about 9 oz) at room temperature

1 (9-oz) box chocolate wafers such as Nabisco Famous

1 tablespoon instant-espresso powder*

Directions

Beat 2 cups cream with 6 tablespoons sugar in a bowl with an electric mixer at medium speed until it just holds soft peaks, 2 to 4 minutes. Reduce speed to low, then add mascarpone and mix until combined.

Spread 1 1/4 cups mascarpone mixture evenly in bottom of springform pan and cover with 14 wafers, slightly overlapping if necessary. Spread with another 1 1/4 cups mascarpone mixture, followed by 14 more wafers arranged in the same manner. Spread remaining mascarpone mixture on top. Smooth top with a metal offset spatula, then cover pan with foil and freeze until firm, about 1 hour. Transfer from freezer to refrigerator and chill, covered, until a sharp knife inserted into center cuts through softened wafers easily, about 8 hours.

Friday, July 23, 2010

I have a friend who says I am the only person she knows who cooks for herself...so? If I cook for others why not for myself? and if it's going to calories why not make it a treat!

I usually have lunch by myself (thank God!) and just like everybody out there, I get bored with the choices. There were two luscious avocados sitting on the counter this morning and a whole bunch of my homegrown cherry tomatoes. Tuna fish salad anyone? I have to admit that the idea of lobster salad with the leftover meat from two lobsters we had a couple of nights ago also came to mind, but just for a minute. I had planned all along to make a Lobster Risotto for my daughter tonight. No, too much of a guilt trip. So back to tuna fish, with changes of course.

Tomatoes from my garden!

The best growing herb in my garden this year is the lemon balm. If you don't have lemons on hand, there is no better substitute. I have tons and every time I make something, I find myself eyeing that lemon balm pot! You really can't go wrong with it, at least with the recipes I've tried. So lemon balm it is, with chives for sure and why not capers instead of boring celery?

A cold glass of iced tea, some sliced avocado with olive oil and my priceless tomatoes..a very elegant lunch indeed, with plenty of leftovers for tomorrow!

Don't laugh now, but while I was making and eating lunch, I made some White Peach Jam With Ginger with a couple of peaches that weren't so great. Nothing goes to waste in this house!

Tuesday, July 20, 2010

This should take care of my Asian yen for the weekend. Although the recipe calls for Asian noodles or spaghetti, I would accompany with yellow rice with saffron! Make sure you buy sirloin and not the meat prepackaged for shish kabobs. It makes a big difference. Also, look in the international aisle for Thai red curry paste -- a puree of red chiles and garlic, often combined with coriander, ginger, and other flavors.

1.Heat broiler, with rack set 4 inches from heat; line a rimmed baking sheet with aluminum foil. Soak four 12-inch (or eight 6-inch) wooden skewers in a pan of warm water; set aside. Bring a large pot of salted water to a boil.

3.Thread beef, onion, and pineapple onto skewers. Place on prepared baking sheet, and brush with sauce. Broil, brushing occasionally with sauce, until beef is medium-rare and onion begins to char, 7 to 10 minutes.

4.Meanwhile, cook noodles in boiling salted water, according to package instructions. Drain, and place in a medium bowl. Add cilantro and remaining vinegar and oil; season with salt, and toss to combine. Serve skewers with noodles, reserved sauce, and, if desired, red-pepper flakes.

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What You Will Find Here

Welcome to Lindaraxa's country blog! Nine months ago, I moved to a lake in Georgia with my daughter, a Westie and a Lab. This is where I share my new country life after a lifetime of living, working and travelling all over the world. Life is simpler here, and so are the recipes, menus and entertaining tips. There are also local stories, things to do in the country and whatever else strikes my fancy. You never know what's going to come next! The recipes here, unlike Lindaraxa, are mainly from other sources. They constitute my recipe box for the lake.